A note from the Editor: Sixteen-year old Brady Hanson is an experienced baker whose stunning cakes are so in demand by his family and friends, he’s been offered catering jobs. For now, Brady is a high school student, serving as inspiration for young cooks and their parents.
Brady’s experimentation with flavor, texture, and presentation yield professional-quality results, and promise a bright future as a pastry chef if Brady chooses to pursue that route. His Lemon Lavender Honey Pavlova combines sweet, citrus, and floral flavors and aromas, creaminess and crunch, and the happy colors of spring.
Lemon Lavender Honey Pavlova
The Pavlova is the national dessert of New Zealand and this lemon, lavender and honey version is guaranteed to bring ooohs of delight at the dinner table.
Ingredients
For the Lavender Meringue Shell:
- •3 egg whites*
- •1.3 ml (1/4 teaspoon) cream of tartar
- •1.3 ml (1/4 teaspoon) vanilla
- •2.5 ml (1/2 teaspoon) lavender extract or essence
- •.6 ml (1/8 teaspoon) salt
- •237 ml (1 cup) sugar
For the Honeyed Lemon Curd:
- •3 egg yolks
- •30 ml (2 tablespoons) cornstarch
- •118 ml (1/2 cup) sugar
- •Finely grated zest of 1 lemon
- •60 ml (1/4 cup) fresh lemon juice
- •30 ml (2 tablespoons) honey
- •28 grams (2 tablespoons) butter
For the Honey Mascarpone Cream:
- •118 ml (1/2 cup) mascarpone cheese
- •60 ml (1/4 cup) brown sugar
- •30 ml (2 tablespoons) honey
- •2.5 ml (1/2 teaspoon) vanilla
- •1.3 ml (1/4 teaspoon) almond extract (optional)
- •2.5 ml (1/2 teaspoon) lavender extract or essence
- •118 ml (1/2 cup) heavy whipping cream
For decorating:
- •Berries, herbs, and botanicals, as desired
*Use three eggs. Separate the egg whites and yolks, reserving the yolks to use for the curd.
Preparation
- For the Lavender Meringue Shells: Preheat the oven to 149°C (300ºF). In the bowl of an electric mixer, combine the egg whites, cream of tartar, vanilla, lavender, and salt. With a whisk attachment, beat the mixture until the egg whites hold a stiff peak when poked. Gradually add the sugar 15 ml (1 tablespoon) at a time and beat until the sugar is dissolved and the meringue is glossy. Line a baking sheet with parchment paper, and trace a 20 cm (8 inch) circle on the parchment. Using a rubber spatula or spoon gently press and shape your meringue to the shape of the traced circle. Smooth out the edges and build them up from the middle portion of the shell to form a border. Bake the meringue for roughly 45 minutes. Once done, turn off the oven and let the shell sit in the oven with the door closed for another 1 hour.
For the Honeyed Lemon Curd: In a medium saucepan, combine the egg yolks, cornstarch, sugar, and lemon zest. Whisk the mixture with a whisk until pale and slightly thickened. To this, add the lemon juice and 71 ml (1/3 cup) water and stir till combined. Cook the mixture over medium heat while constantly stirring until the mixture is bubbling, 6-8 minutes. Allow the mixture to bubble while stirring for another 2 minutes until thickened. Transfer the mixture to a separate bowl, and add honey and butter. Cover the mixture with foil or plastic wrap and press down to prevent a film. Chill the mixture until fully cooled.
For the Honey Mascarpone Cream: In the bowl of an electric mixer, combine the mascarpone, brown sugar, honey, vanilla, almond extract (if using), and lavender flavoring. Beat the mixture until combined. Add the heavy cream and whip until the cream is at a soft whip that holds its shape.
To assemble: Assemble the pavlova right before serving. Place the meringue shell on a stand or platter. Gently press down on the middle portion to create a depressed area for filling. Add about half the curd to the middle and spread evenly. Then dollop the cream on top of the curd with a large spoon. Top the pavlova off with additional dollops of the remaining curd. Decorate with berries, herbs, and botanicals. Refrigerate any leftovers.
